• med fat 3.28g 3.28%
  • low sat fat 0.51g 0.51%
  • low salt 50.83mg 0.05%
  • low sugar 1.89g 1.89%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Cook pine nuts in a dry frying pan over a low heat, tossing frequently until light brown. Do not burn. Set aside.
  2. Cook fettuccine according to packet directions. Drain well when cooked.
  3. While fettuccine is cooking, heat oil and add garlic and pumpkin slices. Cook, turning frequently, for 4 to 5 minutes.
  4. Add chicken stock  to pumpkin slices and simmer for a couple of minutes so that pumpkin is tender but not mushy.
  5. Add poppy seeds.
  6. Place fettuccine in warmed serving bowls. Top with pumpkin and sprinkle with pine nuts and parsley.  Serve.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
235.87g
100.00g
Energy (kJ)
1851.83kJ
785.10kJ
Protein (g)
14.71g
6.24g
Total fat (g)
7.73g
3.28g
- Saturated fat (g)
1.20g
0.51g
- Polyunsaturated fat (g)
2.35g
0.99g
- Monounsaturated fat (g)
3.58g
1.52g
Cholesterol (mg)
0.00mg
0.00mg
Carbohydrate-available (g)
75.01g
31.80g
CarbohydrateSE (g)
74.91g
31.76g
- Sugars (g)
4.45g
1.89g
Water (g)
98.84g
41.90g
Dietary fibre (g)
5.17g
2.19g
Thiamin (mg)
0.15mg
0.06mg
Riboflavin (mg)
0.15mg
0.07mg
Niacin (mg)
2.07mg
0.88mg
Niacin equivalents (mg)
4.87mg
2.07mg
Vitamin C (mg)
18.08mg
7.66mg
Total folate (ug)
64.05ug
27.15ug
Total vitamin A equivalents (ug)
516.69ug
219.05ug
Retinol (ug)
0.00ug
0.00ug
Beta carotene equivalents (ug)
3069.67ug
1301.41ug
Sodium (mg)
119.89mg
50.83mg
Potassium (mg)
535.47mg
227.02mg
Magnesium (mg)
53.33mg
22.61mg
Calcium (mg)
67.93mg
28.80mg
Phosphorus (mg)
248.94mg
105.54mg
Iron (mg)
1.93mg
0.82mg
Zinc (mg)
1.10mg
0.47mg

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This page has been produced in consultation with and approved by: Gut Foundation Research Institute

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